3-INGREDIENT GLUTEN-FREE FLATBREAD
This flatbread recipe can be the base for everything from breakfast burritos to wraps, to little personal pizzas.
Provided by Gemma Stafford
Categories main-dish
Time 35m
Yield Six 8-inch flatbreads
Number Of Ingredients 10
Steps:
- In a large bowl, combine the almond flour and tapioca starch. Add the salt and garlic powder, if using. Add the coconut milk and whisk until a smooth, thick batter forms.
- Melt 1 teaspoon coconut oil in a large nonstick skillet over medium heat. Once the skillet is at an even, moderate heat, add 1/3 cup of the batter and let it spread out to about an 8-inch circle (although you can make the flatbread large or smaller, if desired). Cook the flatbread on the first side until tiny bubbles begin to form on the surface, about 3 minutes. Flip and cook the other side until golden brown, 1 to 2 minutes. Transfer to a plate or wire rack. Repeat with more coconut oil and the remaining batter.
- Serve the flatbreads while warm and crisp. If desired, brush with butter or ghee and sprinkle with chopped herbs--or roll up your choice of optional fillings in the flatbread. Refrigerate any leftover flatbread in an airtight container for up to 3 days.
4-INGREDIENT GLUTEN-FREE DOUGH FLATBREAD RECIPE BY TASTY
Here's what you need: full-fat greek yogurt, gluten-free flour blend, baking powder, salt
Provided by Joey Firoben
Categories Sides
Time 30m
Yield 6 servings
Number Of Ingredients 4
Steps:
- In a large bowl, mix together the yogurt, gluten-free flour blend, baking powder, and salt until a dough forms.
- Transfer the dough to a lightly-floured surface and flatten into an 8-inch (20 cm) disk.
- Cut the disk into 4 equal parts and flatten each part to about ¼ inch (6 mm) thick.
- Very carefully transfer the dough pieces to a nonstick pan preheated over medium heat.
- Cook each side of the flatbread until well browned.
- Enjoy!
Nutrition Facts : Calories 207 calories, Carbohydrate 44 grams, Fat 0 grams, Fiber 3 grams, Protein 6 grams, Sugar 5 grams
3-INGREDIENT FLAKY FLATBREAD
Just three ingredients get you more flaky layers than you can count.
Provided by Molly Baz
Categories 3-Ingredient Recipes Bread Flat Bread
Yield Makes 6 pieces
Number Of Ingredients 5
Steps:
- Whisk flour, salt, and baking powder in a large bowl. Make a well in the center and slowly add 2/3 cup water, mixing with your hands or a wooden spoon, until a shaggy dough forms. Knead dough in bowl until smooth and elastic, about 4 minutes. Transfer dough to a clean work surface. Wipe out bowl and grease lightly with oil. Return dough to bowl, cover with a kitchen towel, and let rest 30 minutes.
- Turn out dough onto a clean work surface. Using a bench scraper or large knife, cut into 6 equal pieces. Shape into balls, cover, and let rest 15 minutes more.
- Grease a large cookie sheet or the underside of a rimmed baking sheet with 1 Tbsp. butter. Line another rimmed baking sheet with parchment.
- Place 1 piece of dough on prepared cookie sheet. Pat down to a flat oval with your fingertips, then smear 2 Tbsp. butter over dough. Press and slide dough outward with your fingertips, stretching to a very thin oval, about 12x10".
- Starting at 1 long end, roll dough over itself to create a long tube about 1" wide; flatten slightly. Starting at 1 short end, roll into a coil like a jelly roll. Transfer to parchment-lined sheet; cover with a kitchen towel. Repeat with remaining dough. Freeze, covered, 15 minutes.
- Working one at a time, turn coil on its side and flatten to a disc with your palm. Using a rolling pin, roll into a rough oval about 8x4". Transfer to freezer. Repeat with remaining coils and freeze until ready to use.
- Heat 1 Tbsp. butter in a griddle or large nonstick skillet over medium-high. Add 2 pieces of dough, reduce heat to medium, and cook flatbread until bottom is golden brown with large bubbles forming underneath, about 3 minutes. Flip and continue to cook until second side is golden brown, about 1 minute more. Repeat with remaining dough, adding 1 Tbsp. butter before each batch.
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